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I made this for a New Years Eve
party last night. I didn't have
enough basil for the marinade so I
used half basil and half cilantro -
other than that I followed the
recipe exactly. I
marinaded the shrimp for about 2
hours and then just grilled them.
These were fantastic. I made the
peanut sauce but I agree the shrimp
by themselves were delicious. The
sauce was good but I added a few
things to it... vinegar, garlic and
ginger... but the shrimp stood out
on their own and the sauce was just
a nice to have. A friend actually
called me to the buffet table to
tell me I HAD TO TRY THESE
SHRIMP! :) There was a ton of food
there but the shrimp got gobbled
up. I will make this again. Easy
and fast to make. YUM

amazerin from Stillwater, MN / 01.01.12

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The marinade is excellent! I made it
without the peanut sauce because I didn't
have time, but it was delicious alone. The
sauce would be great but it doesn't need
it.

jwolff16 from Oak Hill, VA / 08.26.11

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Based on what I
wound up putting on
the table, I would
give this 2 forks,
but since I only
made the sauce from
the recipe and
tossed buckwheat
noodles with it, I'm
giving it 3, since I
think the sauce make
a nice dipping sauce
even though it made
a rather mediocre
noodle dressing. I
followed the recipe
precisely (about as
precise as I ever do
for a non-baking
recipe, which is to
say, I used all the
same ingredients is
approximately the
right quantities,
though I did not
break out the
measuring spoons).
I added finely
minced garlic and
ginger since they
weer present in the
shrimp recipe but
not jut the peanut
sauce. Essentially,
the sauce tastes
like a jazzy sort of
peanut butter. It
was tasty but really
needed a greater
presence of
something that
wasn't peanut
butter. I also
disliked the foamy
texture of it after
running it in the
food processor
(perhaps the coconut
milk contributed to
this?). My
boyfriend and I ate
it, but we decided
to toss the
leftovers rather
than try to brave it
again another day.

Scattergorical / 07.15.11

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I modified it slightly, added yet more garlic and ginger, my fish sauce is mild so more of that, too. I loved the flavor of the peanut sauce. Made some tofu the next day to dip it in!

jacketjane from San Diego, CA / 06.24.11

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i usually like to
make a recipe more
than once before
rating it, but that
was completely
unnecessary with
this fantastic
dish! made the
peanut sauce and
the shrimp marinade
the day before, so
everything came
together very
easily. cooked
excess marinade in
a saucepan and
spooned over
chicken and rice
the next day. i
agree with previous
reviewers that the
shrimp is flavorful
enough to stand on
its own, but the
peanut sauce adds a
new depth of flavor
that is not to be
missed! also
served the peanut
sauce with the
velveted chicken
from this site
(VELVET CHICKEN
SATAYS WITH FRESH
CILANTRO CHUTNEY).
grilling doesn't
get much better
than this!!!!

karensk8s from california / 05.28.08

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Shrimp is great!
For the peanut
sauce, add 1
generous tablespoon
apple cider vinegar
or 2 tablespoons
rice vinegar, and a
HEFTY handful
(about 3/4 - 1 cup,
or half of a bunch
of loose) of
cilantro. Trust
me, it's well worth
your while!! We've
had tons of
compliments once we
added those
ingredients - GREAT
dipping sauce for
this recipe, as
well as for any
chicken stir-fry,
or for kebabs of
any variety. Great
on rice alone, for
that matter!

pinnowsc18 from Milwaukee, WI / 02.12.08

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Made this the other night and it was
great! I was in a rush so skipped the
sauce and, due to a freak rainstorm,
sauteed rather than grilled, but the
flavors were wonderful. A hit.

parlakir from Rockville, MD / 07.18.07

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We made this several times and it is always the center piece of our dinner.

flaambrose from Potomac, MD / 06.23.07

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Very good. Shrimp and sauce. Used large shrimp, and grilled indoors.

A Cook from brooklyn, ny / 05.29.05

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I wasn't all that impressed with this dish. I did use cilantro instead of basil for the marinade, but it was the peanut sauce that made this a 2 fork instead of 3 rating (really, I'd give it a 2.5). I think I might follow some of the others and use the marinade of chicken. I'm up in the air as to whether or not I'd make it again.